Effect of centrifugal ultrafiltration on the composition of aqueous extracts of saffron spice (Crocus sativus L.)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7293-7301

  Sánchez, Ana M ^a   Carmona, Manuel ^a   Prodanov, Marin ^b   Alonso, Gonzalo L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Carotenoids; Centrifugal ultrafiltration; Crocetin esters; Kaempferol glycosides; Picrocrocin; Polyethersulfone; Regenerated cellulose; Saffron (Crocus sativus L.)

Indexed keywords

CAROTENOID; CROCETIN; CYCLOHEXENE DERIVATIVE; ESTER; GLUCOSIDE; KAEMPFEROL; KAEMPFEROL DERIVATIVE; PICROCROCIN; PLANT EXTRACT; TERPENE; WATER;

ARTICLE; CENTRIFUGATION; CHEMISTRY; CROCUS; METHODOLOGY; ULTRAFILTRATION;

CAROTENOIDS; CENTRIFUGATION; CROCUS; CYCLOHEXENES; ESTERS; GLUCOSIDES; KAEMPFEROLS; PLANT EXTRACTS; TERPENES; ULTRAFILTRATION; WATER;

CROCUS; CROCUS SATIVUS;

EID: 51649119398     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801105x     Document Type: Article

References (24)

1. Carmona, M.; Zalacain, A.; Sanchez, A. M.; Novella, J. L.; Alonso, G. L. Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS. J. Agric. Food Chem. 2006, 54, 973-979.
2. Straubinger, M.; Bau, B.; Eckestein, S.; Fink, M.; Winterhalter, P. Identification of novel glycosidic aroma precursors in saffron (Crocus sativus L.). J. Agric. Food Chem. 1998, 46, 3238-3243.
3. Straubinger, M.; Jezussek, M.; Waibel, R.; Winterhalter, P. Novel glycosidic constituents from saffron. J. Agric. Food Chem. 1997, 45, 1678-1681.
4. Carmona, M.; Sánchez, A. M.; Ferreres, F.; Zalacain, A.; Tomás-Barberán, F.; Alonso, G. L. Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: comparative study of samples from different geographical origins. Food Chem. 2007, 100, 445-450.
5. Zarghami, N. S.; Heinz, D. E. The volatile constituents of saffron (Crocus sativus L.). Lebensm Wissen Techn. 1971, 4, 43-45.
6. Weber, F.; Grosch, W. Co-oxidation of a carotenoid by the enzyme lipoxygenase: influence on the formation of linoleic acid hydroperoxides. Lebensmittel-Untersuchung und-Forschung 1976, 162, 223-230.
7. Escribano, J.; Alonso, G. L.; Coca-Prados, M.; Fernández, J. A. Crocin, safranal and picrocrocin from saffron (Crocus sativus L.) inhibit the growth of human cancer cells in vitro. Cancer Lett 1996, 100, 23-30.
8. Speranza, G.; Dada, G.; Manitto, P.; Monti, D.; Grammatica, P. 13-Cis crocin: a new crocinoid of saffron. Gazz.Chim.Ital 1984, 114, 189-192.
9. Tarantilis, P. A.; Polissiou, M. G.; Manfait, M. Separation of picrocrocin, cis- trans-crocins and safranal of saffron using high-performance liquid chromatography with photodiode-array detection. J. Chromatogr., A 1994, 664, 55-61.
10. Iborra, J. L.; Castellar, M. R.; Canovas, M.; Manjón, A. TLC preparative purification of picrocrocin, HTCC and crocin from saffron. J. Food Sci. 1992, 57, 714-731.
11. Sujata, V.; Ravishankar, G. A.; Venkataraman, L. V. Methods for the analysis of the saffron metabolites crocin, crocetins, picrocrocin and safranal for the determination of the quality of the spice using thin-layer chromatography, high-performance liquid chromatography and gas chromatography. J. Chromatogr., A 1992, 624, 497-502.
12. Lewis, M. J. Ultrafiltration. In Separation Processes in the Food and Biotechnology Industries. Principals and Applications; Grandison A. S., Lewis, M. J., Eds.; Woodhead Publishing Ltd, Cambridge, UK, 1996; 97-139.
13. Cheryan, M. In Ultrafiltration and Microfiltration Handbook. Technomic Publishing Company Inc, Lancaster, PA, 1998.
14. Tsui, E. M.; Cheryan, M. Membrane processing of xanthophylls in ethanol extracts of corn. J. Food Eng. 2007, 93, 590-595.
15. Philip, T. Purification and concentration of natural colorants by membranes. Food Technol. 1984, 38 (12), 107-108.
16. Hernandez, E.; Chen, C. S.; Shaw, P. E.; Carter, R. D.; Barros, S. Ultrafiltration of orange juice: effect on soluble solids, suspended solids and aroma. J. Agric. Food Chem. 1992, 40, 986-988.
17. ISO 3632/TS-1, 2 Saffron (Crocus sativus L.) Part 1: Specifications, Part 2: Test Methods; ISO: Geneva, Switzerland, 2003.
18. Basker, D.; Neigbi, M. Crocetin equivalent of saffron extracts. Comparison of three extraction methods. J. Assoc. Publ. Analysts. 1985, 23, 65-69.
19. Sánchez, A. M.; Carmona, M.; Ordoudi, S. A.; Tsimidou, M. Z.; Alonso, G. L. Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon mermal treatment in the dark. J. Agric. Food Chem. 2008, 56, 1627-1637.
20. Sánchez, A. M.; Carmona, M.; Zalacain, A.; Carot, J. M.; Jabaloyes, J. M.; Alonso, G. L. Rapid determination of crocetin esters and picrocrocin from saffron spice (Crocus sativus L.) using UV-Visible spectrophotometry for quality control. J. Agric. Food Chem. 2008, 56, 3167-3175.
21. Sampathu, S. R.; Shivashankar, S.; Lewis, Y. S. Saffron (Crocus sativus Linn.). Cultivation, processing, chemistry and standardization. Crit. Rev. Food Sci. Nutr. 1984, 20 (2), 123-157.
22. Ordoudi, S. A.; Tsimidou, M. Z. Crocin bleaching assay step by step: observations and suggestions for an alternative validated protocol. J. Agric. Food Chem. 2006, 54 (5), 1663-1671.
23. Alonso, G. L.; Salinas, M. R.; Garijo, J.; Sánchez, M. A. Composition of crocins and picrocrocins from Spanish saffron (Crocus sativus L.). J. Food Qual. 2001, 24, 219-233.
24. Kalbasi, A.; Cisneros-Zevallos, L. Fractionation of monomeric and polymeric anthocyanins from Concord grape (Vitis labrusca L.) juice by membrane ultrafiltration. J. Agric. Food Chem. 2007, 55, 7036-7042.